(serves 1 as a starter salad, or 2 garnishes for soup)
1 large LIVE Devon brown crab
1 carrot
2 stalks celery
large handful flat-leaf parsley
2 tbsps sea salt
cold water to cover
dash white wine
Leaving Mr Crab to the side for a moment, thrashing about on your countertop, place all the other ingredients for his cooking water in a large stockpot and bring to the boil. When the water is vigorously boiling, lower the crab in carefully and place a lid on the stockpot. This lid may need to be moved a bit to one side if the water begins to boil over. Watch the pot carefully to make sure Mr Crab does not flick the lid off. Boil for 15 minutes, then remove the crab to a plate to cool.
When the crab is cooled so that you can handle it, pull off the tail flap at the back, then remove all the legs and claws by twisting away from the body. Place the claws under a clean towel and tap with a hammer until the claws are broken enough to remove the large chunk of meat inside each.
Each large chunk of claw meat will have a central piece of cartilage running through, so feeling carefully along this cartilage, remove the crabmeat in as large pieces as possible and set aside. Check carefully for bits of shell and discard.
The chunks of white meat should be place in the center of your bowl of soup in as pretty a pile as possible. Or you can mix a bit of mayonnaise with them and sprinkle with chives for a perfect crab salad.
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